This crunchy Mediterranean Cauliflower Salad combines raw vegetables and herbs with a zesty dressing in this unique vegan recipe. If you enjoy the flavors of Mustard Roasted Cauliflower and the texture of raw salads, this is the dish for you.
While fresh greens have their place in vegan salads, some of my favorites don't contain a single leaf of lettuce. Instead veggies take center stage in a combination of crave-worthy flavors and textures.
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Why you'll love this recipe
- It's easy to make with under 10 ingredients and without any special equipment.
- You can customize it based on your favorite vegetables or what you have on hand.
- It's loaded with Mediterranean flavors and a delicious way to enjoy raw cauliflower.
Ingredients and substitutions
- Dijon mustard: Whole-grain mustard can be substituted.
- Red wine vinegar: Use white wine vinegar or apple cider vinegar as alternatives.
- Olives: For this recipe, I like to use sliced Kalamata olives. But you can substitute your favorite variety. Or leave them out if you don't care for olives.
- Parsley: Any of your favorite fresh herbs can be used in this recipe in place of the parsley. Try dill, oregano, or basil.
- Red onion, cucumber, cherry tomatoes: If these options aren't available, try any variety of onion along with other vegetables such as bell pepper, radishes, and celery.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Pour the dressing in the bottom of a large salad bowl.
- Add the cauliflower and toss well.
- Add the remaining ingredients.
- Toss again and enjoy!
Serving suggestions
Mediterranean Cauliflower Salad is a delicious starter or side dish. In addition, you can make it a complete meal by adding chickpeas or another protein. Or simply serve it with some crusty bread and homemade hummus with sesame seeds.
It also pairs well with dishes such as Greek-style lentil soup or Mediterranean tofu tacos. Or try it with yellow turmeric rice and seasoned chickpeas.
Storing
Leftover cauliflower salad can be refrigerated in an airtight container for up to 3 days. However, I prefer to eat it on the first day when it has the most flavor and crunch. On the following days, you may want to add a little additional Dijon mustard and/or vinegar. Do not freeze.
More vegan cauliflower recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Mediterranean Cauliflower Salad
Equipment
Ingredients
For the dressing:
- 2 teaspoons Dijon mustard
- 1½ Tablespoons red wine vinegar
- ¼ cup olive oil
- salt and pepper, to taste
For the salad:
- 4 cups cauliflower, chopped into small pieces (about 1 medium cauliflower)
- ¼ cup red onion, diced
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, quartered
- ½ cup Kalamata olives, sliced
- ¼ cup fresh parsley, chopped
Instructions
- Add the dressing ingredients to a small jar with a lid and shake well to combine. Pour the dressing in the bottom of a large salad bowl. Alternatively, add the dressing ingredients directly to the bowl and whisk to combine.
- Add the cauliflower to the salad bowl and toss well to coat with the dressing.
- Then add the remaining salad ingredients to the bowl.
- Toss everything together and serve.
Notes
- Dijon mustard: Whole-grain mustard can be substituted.
- Red wine vinegar: Use white wine vinegar or apple cider vinegar as alternatives.
- Olives: For this recipe, I like to use sliced Kalamata olives. But you can substitute your favorite variety. Or leave them out if you don't care for olives.
- Parsley: Any of your favorite fresh herbs can be used in this recipe in place of the parsley. Try dill, oregano, or basil.
- Red onion, cucumber, cherry tomatoes: If these options aren't available, try any variety of onion along with other vegetables such as bell pepper, radishes, and celery.
Nutrition
Nutritional information is an estimation only.
Jamie Smith
I made a huge bowl of this for my lunch. I did par boil the cauliflower just for a minute. I also added chopped artichoke hearts and chickpeas to make it a complete meal. So yummy!!
Vicky
Yum yum 😋
Amy Katz
Glad you enjoyed it, Vicky!
Janet
What can be subbed for the olive oil? I eat WPFNO because of heart disease. Thank you
Amy Katz
Hi Janet, you can simply leave out the olive oil. Or you can combine the other dressing ingredients in a blender with a little bit of avocado and water.
Barbara
I cannot believe how easy this was to make and how delicious it is! The recipe was clear and easy to follow, and I love how Amy offered substitutions if needed. That’s rare to find these days. There are so many ways to pair this up or ways to add accompaniments I cannot wait to eat the leftovers, and this will DEFINITELY be on my menu each week! Thank you, Amy!!!
Amy Katz
I'm so happy you enjoyed this salad as much as I do, Barbara! 🙂
Faith Bush
Do u not cook the cauliflower?
Amy Katz
No, it's a raw cauliflower salad. The dressing will make it soften a little.
Donald Hurren
I'm thinking of combining the mustard roasted cauliflower with the other ingredients and not roast cauliflower as long so it still has a bite
Amy Katz
Sounds like a great idea. Please let me know how it turns out!